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The substance that gives Chile peppers their intensity when ingested or applied topically is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is the primary ingredient in pepper spray.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are normally responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the tissue has experienced heat. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and releasing the body's natural painkilling chemical, endorphin.

The intensity of the heat in a chile is measured in Scoville units.

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